Alsace Style – Dry White Table Wine
(Can be sweetened)

NB: If you are new to winemaking, it is worth checking out our guide to success.

Style

Alsace Style – Dry White Table Wine

Ingredients

• 2 Litres Apple Juice
• 500ml White Grape Juice
• 700g Granulated Sugar
• Sufficient Pectolytic Enzyme
• Gervin No.5 Yeast
• 1g / ¼ Teaspoon Yeast Nutrient
• Water to 4.5 Litres

Method

The recipe will give a wine with a fairly light body and around 12% of alcohol.  Again, it is based on available fruit juices.  The finished wine should have an acidity of around 6g per litre.

While the recipe specifies ordinary reconstituted apple and grape juices, you will find that you get a better wine if you use some freshly pressed apple juice as part of the mix.  The extra cost is  usually well worth it.

Make up the must by mixing the juices in the demi-john, adding the sugar and sufficient water to fill the jar to the shoulder.  Shake well to dissolve the sugar.  Now add the pectolytic enzyme and yeast nutrient.  Rehydrate the yeast and add to the must.  When the head subside add more water to tale the level in the jar well past the shoulder.  Ferment at 15-20 Degrees Celsius until no more bubbles emerge through the lock.  Now put the jar of wine in a cool place, leaving the lock in the neck of the jar to prevent air getting at the wine and spoiling it.  Rack the wine from the deposit and add one teaspoon of 10% sulphite solution.  If you wish to sweeten the wine, add a further 500ml of apple juice, mix well and leave the wine for 3-4 weeks to blend thoroughly.  This will produce a Liebfraumilch style of wine.  When the wine is star bright, rack it, and add a further teaspoon of sulphite solution and bottle it.